Here on The Suffolk Coast, shellfish and seafood are in abundance and we are home to some of the UK's top producers; Oysters from Pinneys of Orford and Mussels from Simpers of Suffolk feature on menus across the country, including The Crown at Woodbridge, The Ramsholt Arms and The Brudenell.
But if you fancy giving them a try yourself in the comfort of your own home, both Simper's and Pinneys shellfish are stocked by many of our local farm shops and food halls.
This recipe comes to you courtesy of Simpers of Suffolk, so you can enjoy a taste of The Suffolk Coast, wherever you are!
Oyster Artichoke Soup
Prep 10 mins
Cook 50 mins
(Serves 10 people)
2 large chopped onions
250ml chicken stock
2 to 3 tins or fresh artichoke hearts drained and quartered
20 Deben medium oysters or 10 Deben Giants shucked and chopped.
750ml double cream
250ml single cream
Melt butter in a large pan over a medium heat and cook onions until tender.
Pour in the chicken stock, reduce the heat to low and cook for 10 minutes.
Add the artichokes and Oysters and cook for another 10 minutes.
Add the cream and cook until heated through then serve.
This soup can also be made without the artichokes and with some Guinness add about half a pint before the cream with the stock.